Egg White Scramble with Spinach and Feta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Scramble with Spinach and Feta

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Feta

Pan-scrambled egg whites with wilted spinach and cherry tomatoes, served with toasted whole grain bread and creamy feta.

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NUTRITION

357kcal
Protein
34.3g
Fat
12g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Egg Whites

25g Feta Cheese

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

1 slice Whole Wheat Bread

1/3 cup Cherry Tomatoes

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Add the cherry tomatoes and spinach to the pan, sautéing for 2-3 minutes until the spinach is wilted and tomatoes are slightly softened.

  • 3

    Pour the egg whites into the skillet and season with a pinch of sea salt and black pepper.

  • 4

    Using a spatula, gently scramble the egg whites until they are fully set and fluffy.

  • 5

    Fold in the crumbled feta cheese just before removing the skillet from the heat to allow it to soften.

  • 6

    Toast the whole wheat bread until golden brown.

  • 7

    Serve the egg white scramble immediately alongside the warm toast.

Egg White Scramble with Spinach and Feta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Scramble with Spinach and Feta

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Feta

Pan-scrambled egg whites with wilted spinach and cherry tomatoes, served with toasted whole grain bread and creamy feta.

NUTRITION

357kcal
Protein
34.3g
Fat
12g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Egg Whites

25g Feta Cheese

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

1 slice Whole Wheat Bread

1/3 cup Cherry Tomatoes

PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Add the cherry tomatoes and spinach to the pan, sautéing for 2-3 minutes until the spinach is wilted and tomatoes are slightly softened.

  • 3

    Pour the egg whites into the skillet and season with a pinch of sea salt and black pepper.

  • 4

    Using a spatula, gently scramble the egg whites until they are fully set and fluffy.

  • 5

    Fold in the crumbled feta cheese just before removing the skillet from the heat to allow it to soften.

  • 6

    Toast the whole wheat bread until golden brown.

  • 7

    Serve the egg white scramble immediately alongside the warm toast.